Greetings All,I have an alternate to the classic tomato based sauces.
This is for those folks out there that can't handle the acid.
The quantities depend upon the amount of pasta to be served so don't be afraid of trail and error.On medium/low heat saute garlic(minced,chopped or crushed) in olive oil(careful here since olive oil has a low burning temp.I find butter is tastiest but i'm sure the good Dr.Otis would reccomend the extra virgin olive oil sans strippers.Add chopped onions,stir often(watch out for burning).Stir in the cooked, rinsed and drained pasta of chioce.Add precooked up mixed veggies.I like to use Green Giant with peas,corn niblets,green beans and those itty bitty diced carrots,generic is just as good.Add more oil/butter if reqiured (may get sticky so i reccomend noodles al dente).
At this stage one may add what one desires or not.In my countless experiments i have found that red meat isn't so good try chicken or sea food instead.Ramen, in the name of Spagetti,Flying and The Holy Monster.Chow mein for now.

Peel desired amount of garlic.
Place in one of those little clay dutch oven type thingies (technical term there) with desired amount of butter. I like a 50/50 ratio.
Bake at 250 for 30-40 mins or until garlic is very squishy.
Mash it all up with a fork and refridgerate.
Handy dandy garlic butter spread at yer fingertips!

*note* Eat it up within the week and keep it in the fridge!
Remember: Garlic + Butter at room temp = Botulism.

Sigh. I live in SW lower Michigan, near Holland, the home of midwestern Dutch cooking. Aside from all varieties of grease, that includes flavoring with the three spices...salt, pepper, and Lowry's seasoned salt (for the truly adventurous only.) I've occasionally considered taking my own garlic and onions when I have to eat at restrurants west of here.

East is three college towns, I can get a real food fix and encounter the occasional Pastafarian there. Respite, respite for a weary soul.

Sorry, shoeing horses in the heat tends to make me melodramatci. Carry on.

Empusa's crew, so naked-new they may not face the fire,
But weep that they bin too small to sin to the height of their desire,
(Kipling)

Cricket wrote:Sigh. I live in SW lower Michigan, near Holland, the home of midwestern Dutch cooking. Aside from all varieties of grease, that includes flavoring with the three spices...salt, pepper, and Lowry's seasoned salt (for the truly adventurous only.) I've occasionally considered taking my own garlic and onions when I have to eat at restrurants west of here.

It's sadly too true for much of Canada, particularily in home cooking. Aside from the alliums, the lack of hot peppers up here is tragic (I'm REALLY going to start packing hot peppers with me the next time I have to stay in an oil camp.... lots 'o food, not a spice to be seen). Gotta dry out those habanaros in the freezer.

Then again, I don't mind black pepper as a primary seasoning (provided there's garlic too), but strictly fresh ground! Another thing I've got to start packing is a pepper mill....

Bring water and broth to a boil. Slice garlic and simmer in butter
about 30 seconds. Add to boiling liquid mixture and season. Toast 8
slices of bread. Place a slice of bread in each soup plate, cover with
soup. Eat hot.

Recipe by Marvin and Loretta Laffere
From the Burleson County Czech Heritage Museum in Caldwell, TX 77836

Gotta love da google- but, for the record, I really think they mean BULB here. This stuff is like, just garlic. Garlic, butter, and broth..

Do not do in public that which you do not which commented upon by the public.

Take a lettuce leaf (1/2 if it's big).
Add some cooked rice on top (about 1 tbsp - optional).
Add some cooked meat or fish or veg or mushrooms or whatever's at hand.
Add some ssamjjang (literaly ssam sauce or paste, it's basically hot pepper paste mixed with Korean miso). Just a bit 'cause it's salty.
Add a chunk or two of raw garlic (between 1/10 and 1/4 of a clove).
Add some sliced hot pepper.

Wrap the lettuce leaf around the "filling" and stuff the whole thing in your mouth!

I have to admitt it. Apparrently I have long been confused by the clove/bulb terminology. I love garlic, and had confused the clove/bulb terminology for a while. When it said clove, I put a bulb. Seemed cool to me!

anthrobabe wrote:Oh I am so glad that I am not the only garlic lover around--

one of my favorite things to do in the kitchen is roast garlic-it is a true balm for the senses-smell, taste, touch

Oh you are soooo right.

I worked at a restaurant with a wood-fire oven. Take a huge handfull of cloves and wrap them in tinfoil, leave it in the oven for a couple of hours and ooooohhhhh damn.

The roasted garlic just dissolves into a paste.

I take that paste, mush it all to hell, add olive oil and a touch of pesto, and use it as the base for a bad ass pizza.